If you saw yesterday's post, you knew I had a healthy, Whole30 approved recipe coming today. If you missed my post, check it out here.
Whole30 doesn't allow sweets which means I'm cranky and irritable. Just kidding! Fortunately, I (knock on wood) haven't had any massive cravings! What it does mean is that I can't have any dessert, including delicious pie. Since I can't have pie for dessert on the Whole30, I'm eating pie for dinner!
I really, really enjoy the taste and concept of Cottage Pie. Combining two of my favorite things, potatoes and beef, is a magnificent idea. Although potatoes have the "OK" on Whole30, I try and switch up the root vegetables and starches I consume to get benefits they all offer. Using a different veggie also helps to change up the flavor profile. This recipe is my take on a Paleo friendly Cottage Pie.
Total Time: 1 ¼ hours
Servings: 6-8 Pie Ingredients:
2 lbs ground beef, grass-fed
1 white onion, diced small (~1½ cups)
2 carrots, diced small (~1 cup)
3-4 celery stalks, diced small (~½-¾ cup)
1½ tbs tomato paste
¾ beef broth
2 tsp coconut aminos
3 cloves garlic, minced (~1½ tsp)
¾ tsp each, thyme & basil + ½ tsp each, rosemary & paprika
salt & pepper to taste
2 egg whites, whisked
2 sm or 1 lg acorn squash
1 tbs butter, ghee or coconut oil
salt to taste
- Preheat oven to 350.
- Slice squash, scoop seeds out and cook sliced side down for 25-30 mins until flesh is soft, then remove and cool.
- Using a large pan or cast iron, cook the beef until brown. Remove with a slotted spoon once done.
- Using the same pan, melt 1-2 tbs coconut oil on med-low. Add in onions and garlic. Stir frequently until the onions start to soften.
- Add all other veggies into the pan and saute for an additional 5 mins on medium, stirring occassionally.
- Add in all other pie ingredients, except for the egg whites.
- Allow to simmer for 10-15 minutes, stirring occassionally, until almost all the liquid is gone. Then, remove from the heat and let cool for 10 minutes.
- While cooling, scoop out the squash and mash in a small bowl with the ghee and salt (to taste).
- When the meat has cooled, stir in the egg whites.
- Transfer the pie mixture to an 8x11 casserole dish. Then spread the squash mixture across the top.
- Bake in the oven for 25 minutes. Remove and let cool for 10 minutes before digging in.
Notes: Other squash, such as butternut, will work in this recipe as well.